Preheat oven to 425. Butter 4 (3/4 cup) custard cups ( I just use my regular ceramic cereal bowls, and only make 3). Place on baking sheet. Microwave chocolate and 1/2 cup butter in a large bowl 1 minute or until butter is melted. Stir with wire whisk until chcolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between cups.
Bake 13-14 minutes or until sides are firm but centers are soft ( and runny and gooey). Let stand 1 minute. Run knife around cakes to loosen. Invert cakes into dishes. Serve.
Top with vanilla ice cream or cool whip.
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